Andrea fixed one of her favorite recipes from The New Basics Silver Palate cookbook -- a pot roast and pasta recipe that involved braising bottom round with onions and tomatoes, then shredding it and braising it some more. The beef totally absorbs the tomatoey sauce. We served on anelloni -- short, large diameter tubes -- she bought online.
I audaciously tried an Ottolenghi recipe during the week. A whole chicken quartered is marinaded in olive oil, garlic, stock, allspice, sumac and lots of red onions, then roasted with Zataar sprinkled over it. Served with a yogurt-garlic sauce and brown rice.
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شركة مكافحة حشرات بالقطيف
شركة مكافحة حشرات بالقصيم
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